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Zucchini Tart and Stuffed Veal Scallops

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This is my same old asparagus tart, but with zucchini and a new square tart pan. (Brad bought me the pan a couple weeks ago to cheer me up!) I really liked how the veggie tart worked in this pan. I have made this with asparagus, zucchini, and once I added crumbled sausage. I'm sure you could add a little pancetta or bacon, and use any vegetable you wanted. I did not cook the baby zucchini first, and they were perfect.

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This makes 4 servings:
For the veal, I began with 4 large, thin slices of veal, and cut each scallop in half. Butter each slice with soft, room temp butter, as if you were going to make 4 sandwiches. Yes, I said BUTTER. Get over it. On four of the veal pieces, place a thin slice of gruyere, a thin slice of ham or prosciutto, and two sage leaves. Top with another piece of veal (butter side down). Now take the four "sandwiches", dredge them in flour, and refrigerate for at least an hour. (The butter will chill, and help keep the filling inside the sandwich.)

Heat oven to 350. (I cooked mine at 375 along with the tart.)
Remove chilled veal from fridge. Mix together 1/4 c. flour, 1/4 c. breadcrumbs, and a little parmesan cheese. Dip veal stacks into a beaten egg, then the crumb mixture.
Saute in a little olive oil or butter for 2-3 minutes per side, then place veal sandwiches in a greased baking dish, and bake in oven for 25 minutes. I cooked a few extra sage leaves along with the veal, and put them on top for garnish.

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Comments (2)

Absolutely love the look of your tart! I'm sure it's as delicious as beautiful.

Barb Cabot:

I love the way you play with the decorations. You're such an artist even when you cook. And when you wrote, "Yes I said Butter, get over it" I laughed out loud. I'm going to the store right now to get the ingred. for your hot artichoke appetizer. I'm making that for the friday potluck in Paso. Keep on, keeping on.

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